Grilled Steak Niçoise Salad

Ingredients

Here are the following ingredients:

Parisian Steak

• ½ cup (125 mL) canola oil
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) red wine vinegar
• 3 tbsp (45 mL) Dijon mustard
• 2 tbsp (30 mL) Herbes de Provence
• 2 tbsp (30 mL) Worcestershire sauce
• 4 tsp (20 mL) kosher salt
• 1 tbsp (15 mL) freshly ground black pepper
• 16 Flank Steaks, about 6 oz (175 g) each and ½-inch (1 cm) thick

Creamy Tarragon-Chive Dressing

• 1 cup (250 mL) mayonnaise
• 1 cup (250 mL) olive oil
• 1 oz (30 g) minced shallot, about ¼ cup (60 mL)
• ¼ cup (60 mL) Dijon mustard
• ¼ cup (60 mL) honey
• ¼ cup (60 mL) red wine vinegar
• 3 tbsp (45 mL) finely chopped tarragon
• 2 tbsp (30 mL) finely chopped chives
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper

Service

• 1 lb (500 g) mixed greens, about 24 cups (6 L)
• 64 halved and cooked baby potatoes, about 4 lb (2 kg)
• 4 lb (2 kg) cherry tomatoes on the vine (16 clusters)
• 1 lb (500 g) fresh green beans, trimmed, halved and blanched
• 10 oz (300 g) Niçoise olives, about 2 cups (500 mL)
• 16 hard-cooked large eggs

Preparation

1. Parisian Steak: Whisk oil with garlic, vinegar, mustard, Herbes de Provence, Worcestershire sauce, salt and pepper. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.  
2. Creamy Tarragon-Chive Dressing: Whisk mayonnaise with oil, shallots, Dijon mustard, honey, vinegar, tarragon, chives, salt and pepper. Cover and refrigerate.

Service

1. Remove steak from marinade; shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain. 
2. Portion 1½ cups (375 mL) mixed greens in a shallow bowl.
3. Arrange toppings over greens: 8 potato halves, 1 cluster cherry tomatoes, 1 oz (30 g) green beans (about 8), 2 tbsp (30 mL) olives and 1 hard-cooked egg, halved.
4. Fan steak over salad. Drizzle with 3 tbsp (45 mL) Creamy Tarragon-Chive Dressing or serve on the side.

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